Have you been looking for a perfectly delicious, light, airy Zucchini bread recipe? Look no further than this Zucchini Bread made without oil it comes out moist, delicious, and almost weightless every time. Bet you are wondering what the trick to the bread is; it was the BEST kept baking secret till now.
I am one of the folks that thoroughly detests heavy Zucchini Bread recipes, so over the years I have played around with every type of oil you can think of in my Zucchini Bread recipes only to keep forging forward looking for something much lighter than the last recipe.
One day, I decided to try melted butter; that was the miracle ingredient I had waited for all these years of making Zucchini Bread. Call me crazy if you want, however, for those of you that think any old oil will do for every and any recipe; absolutely will be amazed at the difference in the quality of your recipes using the right oil for the right recipe expectation.Let’s just say, I was singing some serious praise to the Butter Gods that day.
Now, we have all had our mother’s and grandmother’s zucchini bread over the years and fallen in love with the crazy idea that an actual vegetable had been added to our beloved bread that tasted so delicious and unlike a vegetable afterward; it was amazing.
For those of you still wondering why we garden growers are so fond of putting a green vegetable in our bread and proclaiming it to be one of the most delicious ideas ever in history, here are some of the benefits of eating zucchini.
What are the benefits of eating zucchini?
- Zucchini is super low in calories; one cup of sliced zucchini has only 19 calories
- It’s believed to be good for your heart; Zucchini has a good amount of potassium: 295 milligrams per cup. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body.
- Zucchini is also high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries. One cup of sliced zucchini has 20 milligrams of vitamin C.
How to select the perfect zucchini
When picking them out at your own garden, local store or farmers market, remember these three things and you’re well on your way to picking the perfect zucchini for your Zucchini Bread recipe:
- Look for the smaller varieties; larger zucchini will tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight.
- Zucchini can be green, yellow, or white, but always look for a vibrant, rich green color when picking zucchini for your Zucchini Bread.
- Look for a green zucchini that still has a good chunk of the stem attached, as they will last longer.
I think we are ready to get started with making a Zucchini Bread that comes out moist, delicious, and almost weightless every time!
Zucchini Bread made without oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 and 1/4 teaspoons cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 2 eggs, room temperature, beaten
- 1 and 1/4 cups of granulated sugar
- 1 and 1/2 teaspoons of pure vanilla extract
- 1/2 teaspoon of kosher salt
- 4 cups of grated fresh zucchini
- 1 and 1/2 sticks of unsalted butter, melted
- 2 tablespoons of pure honey
- Preheat oven to 350°
- Prepare two 5 by 9-inch bread pans by coating with a thin layer of butter.
- Place the grated zucchini in a glass large enough to accommodate the 4 cups of zucchini – till ready for use.
- In a large mixing bowl, thoroughly combine together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger.
- In another large mixing bowl, combine the 1 and 1/3 cup of sugar, 2 room temperature beaten eggs (let eggs become room temperature before beating), pure vanilla, and kosher salt.
- Stir in the 4 cups of grated zucchini, 1 and 1/2 sticks of melted unsalted butter, and 2 tablespoons of honey to wet mixture
- Add the dry mixture, a small amount at a time, to the sugar, egg, and zucchini mixture, stirring after each addition.
- Divide the Zucchini bread batter equally between the 9 by 5-inch bread pans.
- Bake for 45 minutes at 350°F or until a tester inserted into the center comes out clean.
- Cool in 9×5-inch bread pans for about 20 minutes.
- Turn out 9×5-inch bread pans on a baking rack to completely cool before cutting and serving with real butter or other desired topping.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.